Raw Blueberry Cheesecake

Raw foodists need some love too, and why not do it with cheesecake? This texture of this cheesecake is really dependent on how good your food processor is. Don't try this in a blender, it is far too thick.

Creamy cashew-based cheesecake, blended with blueberries and a pecan, walnut crust.

Crust
1 cup raw walnuts
1 cup raw pecans
1 tsp cinnamon
1 tsp sea salt
2 tbl dried coconut flakes
2 tbl agave nectar

Filling
1 1/2 cup raw cashews
6 tbl coconut butter, melted
2 tbl soy lecithin*
1/4 cup lemon juice
6 tbl agave nectar
1 vanilla bean, seeds scraped
1 pint of blueberries

Combine the pecans and walnuts in one bowl and cover with water. Do the same with the cashews. Soak both bowls of nuts for 3 hours. Then drain and rinse.
In a food processor, combine the pecans, walnuts, cinnamon and sea salt and pulse until crumbly. Add the agave and pulse until it comes together. Press half of the crust into the bottom of a 6" spring form pan.
Clean the food processor bowl to use again. Add the cashews and blend for 4 minutes until creamy. Add the coconut butter, soy lecithin, lemon juice, agave and vanilla bean seeds. Blend 4 more minutes. Once completely creamy, add the blueberries and blend until there are no chunks. Spoon the cheesecake mixture over the crust, and top with remaining crust crumble.
Freeze for one hour.
When ready to serve, cut into slices while frozen and then let sit in the fridge until ready to eat.

* soy lecithin can be found in the vitamin/herbal section of most health food stores, sold in granules.